When people think of Mille-Feuille, most people think of the fluffy French pastry filed with cream, but have you ever heard of Mille-Feuille Nabe? Mille-Feuille Nabe literally translates to “thousand cabbage leaves” and refers to the layers and layers of cabbage leaves that are used to make this dish. Similar to shabu-shabu, you can use thinly sliced pork or beef and add whatever vegetables you prefer. However, unlike shabu shabu, this dish is prepared in advance and is ready to enjoy at the table!
Traditionally, a kombu dashi broth is used, but I prefer the hearty taste of bone broth. For this recipe, I prepared some bone broth ahead of time in my instant pot using beef neck bones.
1 head of Napa Cabbage
1 1/2 lbs thinly sliced beef or pork
1 bunch cilantro
100g Perilla leaves
Mushrooms of your choice (oyster, enoki, shiitake)
(I added broccoli for Taylor, but you can add bok choy, onions, carrots, tofu or any other vegetables you like
Cut the edge of the napa cabbage and separate the leaves. Wash and set aside.
Wash and trim perilla leaves and cilantro.
Start with one cabbage leaf and place two perilla leaves on top, followed by cilantro stems and two slices of beef.
Place another cabbage leaf on top and repeat above steps. until you have about 4-5 layers in a stack.
Cut each stack into thirds and begin lining the pot.
Pack the layers tightly working towards the center of the pot. Fill the center of the pot with preferred ingredients. (I used broccoli and assorted mushrooms)
Pour the soup broth into the pot until leaves are covered and cook on high heat. Once boiling, skim the foam off the surface and reduce to low heat and cook until leaves are tender and meat is fully cooked.
Su & Tay